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Louis Pappas Famous Greek Salad

4.0

6 boiling potatoes

4 whole green onions, finely chopped

¼ cup fresh parsley, finely chopped

½ cup whole green onions, thinly sliced

½ cup mayonnaise

1 to 2 tablespoons red wine vinegar

1 medium head iceberg lettuce

3 cups potato salad

12 roka (Greek vegetable) leaves or 12 sprigs watercress

2 ripe tomatoes cut into 6 wedges each

1 cucumber, peeled and cut lengthwise into 8 fingers

1 avocado, peeled and cut in wedges

Juice from ½ lemon

4 (3-inch-square) portions feta cheese

1 green bell pepper, cut into 8 rings each

4 canned beet slices

4 large shrimp, cooked and peeled

4 anchovy filets

12 Greek olives

12 Greek Salonika peppers (from a jar)

4 to 8 radishes, cut into flowers

4 to 8 whole green onions

½ cup distilled white vinegar

½ cup olive oil

Oregano

Make potato salad (makes 3 cups): Cook unpeeled potatoes in unsalted water until tender, about 20 minutes; cool until you can handle them. Peel potatoes; cut into chunks in large bowl. Sprinkle with vinegar and salt; add chopped green onions; toss. In small bowl combine parsley, sliced green onions, mayonnaise and salt. Add to potatoes; mix well.
Line large platter with outside lettuce leaves; mound potato salad in center. Shred remaining lettuce; place on top of potato salad; top with roka or watercress.
Place tomatoes around the outer edge, with a few on top. Place cucumber wedges between tomatoes. Sprinkle lemon juice on avocado to prevent browning. Add avocado.
Arrange feta on top of salad; place green pepper rings, beets, shrimp and anchovies on top of feta.
Place olives, Salonika peppers, radishes and green onions around the edge. Sprinkle with vinegar, then oil. Sprinkle oregano on top; serve at once. Serve with toasted garlic bread.

Course🍤Appetizer

Diets🌾Gluten-free...

Category🥗Salad

Cuisine🇬🇷Greek

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 69 weeks ago

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